Total Pageviews

Saturday, 14 January 2017

Clementines and a Clementine Almond Cake : Low Carb and Flourless


'This is a lovely everyday cake - spongy, not-too-sweet, and just a touch bitter in the absolute most perfect way possible - as it contains no flour, it is also a lovely gluten-free cake recipe,' says Alejandra.


image from here

Made using clementines, "which is a hybrid between a mandarin orange and a sweet orange, so named in 1902.The exterior is a deep orange colour with a smooth, glossy appearance. Clementines can be separated into 7 to 14 segments. Similarly to tangerines, they tend to be easy to peel. They are almost always seedless when grown commercially, and therefore are also known as seedless tangerines. The clementine is also occasionally referred to as the Moroccan clementine. They are typically juicy and sweet, with less acid than oranges.


Most sources say that the clementine came to exist because of accidental hybridization, with the first fruits discovered by Brother Clement Rodier (after whom the fruit was named in French and then English) in the garden of his orphanage in Misserghin, Algeria. However, there are claims it originated in China much earlier; one source describes it as nearly identical to the Canton mandarin widely grown in the Guangxi and Guangdong provinces in China.

The clementine is not always easy to distinguish from varieties of mandarin oranges. As such, it should not be confused with similar fruit such as the satsuma or honey sweet orange, or other popular varieties.

It is best to choose Clementines that have a uniform orange colour, shinny skin with no blemishes or wrinkles, and they should feel soft

If stored at room temperature they should last 2/3 days ... but may be placed in a fridge if you do not intend using them within this time

Clemetines are an excellent source of Vitamin C"

The above words from here and here

Now onto the delicious recipe, for which you will need these ingredients, serves 10.

4 clementines (about 13 oz)
6 large eggs
1/2 cup erythritol + 1/2 cup granulated Splenda OR 1 cup Swerve sweetener
2 1/4 cups of ground almond meal (or 9oz of almonds finely ground)
2 teaspoons pure almond extract
1/2 teaspoon (kosher) salt
1 heaped teaspoon baking powder


Nutritional Info:
Calories: 220
Fat: 16.3g
Protein: 10.4g
Carbs (using Swerve): 10g (total) and 6g (net)
Carbs (using Splenda): 13g (total) and 9g (net)
Fiber: 4g

Please see full recipe instructions here
If you should need help with measurement conversion see here

Please note this should be made using a Springform pan

A cake that can also provide a touch of Vitamin C - hope you may enjoy a slice soon.

All the best Jan

18 comments:

Christine said...

The cake looks delicious. I do confuse clementines and mandarins.

Plowing Through Life (Martha) said...

This cake looks so good. I love how simple the ingredients are!

sage said...

Looks good and I like the low carb aspect of it. I haven't thought about using Clementines for cooking but I love to eat them

Tom said...

...sure looks good.

PerthDailyPhoto said...

I can't remember the last time I saw a Clementine in the shops Jan, will investigate further 😊

The Happy Whisk said...

I love using almond flour and almond meal. It is one of my top flours that I wouldn't want to bake without. Thanks for the fun post. Interesting about the fruit. some packages call them, Cuties, here. Marketed toward easy.to-peei snacks for kids. which is a refreshing change from crappy sugar-loaded breakfast cereals.

PS, the muffins you saw on my recent post, were made with homemade almond flour, Along with other flours.

Happy weekend and Boogie Boogie.

Betsy Adams said...

Thanks so much... Looks and sounds WONDERFUL....

When I first moved back to Tennessee in 2000, some friends brought me a box of Clemintines... I had never had them before.... I LOVED them --and have enjoyed them since 2000.... The recipe sounds great.

Thanks.
Hugs,
Betsy

Francisco Manuel Carrajola Oliveira said...

Um aspecto delicioso e a vitamina C é muito importante.
Um abraço e bom fim-de-semana.
Andarilhar || Dedais de Francisco e Idalisa || Livros-Autografados

The Joy of Home with Martha Ellen said...

I know we would like this cake as we love clementines. They are at their best right now and we have enjoyed boxes of them over the holidays. My youngest grand loves them. Have a wonderful weekend, Jan. ♥

Connie said...

Wow! Cake without flour . . . this is one I want to try:)
Thanks!
Connie :)

Revrunner said...

Sounds delicious.

sandy said...

This looks SO good! Happy New Year Jan - hope it's a good one - lots of good videos to watch up top.

I'll have to peek in at them.

happyone said...

Sounds very good. I love clementines.

Magic Love Crow said...

I am for sure making this!! Thank you!!!

Lisa Isabella Russo said...

Oh that looks so seriously delicious, thank you!

Conniecrafter said...

Oh wow that sounds really interesting :)

Lisa said...

Whenever I read the word clementine I think Christmas and Churchill not cake but maybe I will from now on!
Lisa x

Snowbird said...

Oh my....how yummy!xxx